Perfect Spring coleslaw. Love the dill in this.
Carrot & Chickpea Coleslaw (Serves 2) *adapted from Emma Roche
- 3 carrots, grated
- 2 cups shredded red cabbage
- 28 ounce can Chickpeas, drained
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
- 1 clove garlic, pressed or minced
- 3 tablespoons fresh dill, chopped
- ¾ cup raisins
- Ground black pepper to taste
- 2 teaspoons no salt seasoning
Mix all ingredients in a large mixing bowl and toss well to combine. Enjoy immediately or let it stand for an hour before serving to allow the flavors to infuse the entire slaw.